Matthew Kenney’s Raw Pumpkin Pie Recipe

We like a little balance in our lives. While we would never advocate skipping any of your seasonal favorites, we also know the feeling of, “Eep I don’t want to negate ALL of that SLT I do…” Whether you’re just looking for something a little healthy-ish, or you just found out one of your family members has gone vegan, Matthew Kenney’s raw pumpkin pie will please all your peeps.

Prep Time
Cook Time
  • For The Crust:
  • ½ cup shredded coconut
  • 2 cups cashew flour
  • 2 tablespoons agave nectar, maple syrup, or honey
  • 2 tablespoons powdered sucanat or maple sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • For The Filling:
  • ½ cup cashew flour
  • ¾ cup agave nectar, maple syrup, or honey
  • ½ cup carrot juice
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, scraped (feel free to omit if you do not have)
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon ginger
  • Pinch ground cloves
  • ¼ teaspoon salt
  • ½ cup coconut oil, melted
  1. Make the crust: In a food processor or blender make a “flour” out of the shredded coconut. Process to make it as fine as possible.
  2. Then, move coconut “flour” into a food processor if you were using a blender, combine with cashew flour and remaining ingredients for crust. Do not overblend; you want the mixture to be light but to hold together when pressed between your fingers. Press into a 9-inch tart pan and chill until ready to use
  3. Make the Filling: To make the filling, blend all ingredients except coconut oil in a blender (we love to use a Vita-Mix) until smooth. Slowly add coconut oil and continue to blend until well combined.
  4. Assemble Pie: pour filling into prepared crust and refrigerate at least an hour before serving.

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